Panko-Crusted Salmon

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I used chicken breast rather than fish. It was a great swap; the chicken was moist and delicious.

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Just fabulous! I like my salmon almost med. rare, but the Dijon keeps this so moist! Have made it twice & both times had to flip salmon on the top side to get browned some. Maybe next time, I'll try just broiling it a minute, instead of @ 425. Just a personal thing.

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Hubby said this is his new favorite way I cook salmon. Even the two-year-old ate it :

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I absolutely loved this recipe. It was quick and easy and delicious. This was the first time that I have ever have cooked salmon filets and was thrilled with the outcome. Thanks Ina!

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This recipe was delicious!
I made it for me and my boyfriend, for dinner. He wouldn't stop saying how delicious my fish was, he even said "This is 5 start restaurant level"! I paired it with asparagus and our bellies were happy!. Thank you!

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This was really good. I don't like cooked fish that much, but I enjoyed this. I followed the recipe exactly as written, and I'm glad I did. Perfect combination of flavors.

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Oh my goodness, this recipe was so delicious and so unbelievably easy to make. It looked so fancy when it was done, and start to finish, it only took 15 minutes. I altered the recipe slightly to use ingredients that I already had, using tilapia instead of salmon and thyme instead of parsley. My fish was skinless and in smaller fillets, so I changed the method slightly by omitting the part on the stove and simply baking it for 10 minutes. Turned out wonderful! I paired it with garlic roasted asparagus.

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This recipe is DELICIOUS. So so so easy to prepare and cook. The lemon, parsley, and mustard complimented the fish perfectly. I made this during my hour lunch break between classes and even had time to clean up!

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My husband is on the Paleo / Adkins diet so I altered this a little and it was fantastic! Instead of Panko, I used almonds that I ground in the blender. I also didn't have parsley so I used thyme. Even my picky kids liked it. The almonds made a sweet crunchy topping. We will definitely do this again! I can't wait for tomorrow to put in on a salad. Thanks Ina!

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This is one of the quickest and simplest ways I've ever made salmon, and it was delicious!

I made a few adjustments to the recipe:
1. Didn't have lemons so instead of lemon zest, I used lime zest.
2. Doubled the amount of panko, and I added 1/3 cup parmesan and 6 cloves of crushed garlic to the panko. Left out the kosher salt and parsley from the panko mix.
3. Used a whole 3 pound skin-on salmon fillet instead of individual portions.
4. Didn't fry the skin, but just put the whole fillet on a foil lined baking sheet and baked the whole thing for 22-24 minutes at 425°F. Let it rest for 5-10 minutes uncovered (didn’t want my beautiful crust getting soggy from steam. Came out perfect! Just lifted the salmon off of the skin and served.

My family loved it! It is so tasty and simple that I would use it for a party. The fact that you can serve it at room temperature without losing any flavor is a big plus.